Paneer… in a puff pastry, could anything be better than that??

Soft and flaky, with a blend of spices, this is the ultimate comfort food! Enjoy these parcels with some chai, chutney and good company. Delicious and super easy to make at home.

Some notes before you begin:

PANEER

I like to grate the paneer as I love the texture it gives to the parcels. However you can also crumble or mash if your paneer is softer and difficult to grate.

WORKING WITH PUFF PASTRY:

Shaping the pastry can be a little fiddly, however if you follow these tips, you’ll be just fine!

1. Ensure the pastry is cold, this makes it easier to work with. If working in a warm kitchen, only remove pastry from the fridge just as you are about to use it.

2. Do not overfill the parcels. Overfilling makes it harder to close the parcels and if they aren’t closed properly, they can leak when baking!

3. Use a fork to seal the edges.

4. Ensure that the oven is properly preheated before baking.

5. Only unfold your pastry once it has thawed, otherwise it can break and crack.

You can shape the pastry how you want. You can make them rectangular or you can even make the classic cornish pasty D shape by crimping the edges.

MILK GLAZE

I don’t use egg for any of my recipes so instead I have used a milk wash with turmeric to give the parcels a shine and brownish colour. I decided to top with some nigella seeds as this adds a beautiful aroma, taste and crunch to the parcels.

If you enjoyed this recipe leave a comment below!